Wasabi-ginger Butter Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Wasabi powder,
1: Gingerroot section, minced
1 tbsp: Lemon juice,
1 1/2 tsp: Water,
1/4 cup: Butter unsalted, room temp.
1 tsp: Salt Kosher,
Directions:
Mix water and wasabi powder then let stand for 5 minutes. Chop the
gingerroot then add the butter and process until creamy. Add the
wasabi paste, lemon juice, and salt then process until smooth. Scrape
all the mixture onto a sheet of waxed paper then shape into a small
log about 2 inches long. Refrigerate until firm. To serve, cut into
1/4 inch sections and melt over hot fish or beef. Will keep several
days if refrigerated. Makes about 1/4 cup.....enough for 8 servings.
Serve over grilled fish or beef. Green color is particularly
attractive on salmon.
Source from luhu.jp
gingerroot then add the butter and process until creamy. Add the
wasabi paste, lemon juice, and salt then process until smooth. Scrape
all the mixture onto a sheet of waxed paper then shape into a small
log about 2 inches long. Refrigerate until firm. To serve, cut into
1/4 inch sections and melt over hot fish or beef. Will keep several
days if refrigerated. Makes about 1/4 cup.....enough for 8 servings.
Serve over grilled fish or beef. Green color is particularly
attractive on salmon.
Source from luhu.jp